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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I had some fresh blueberries and half a package of cream cheese so this dessert was born from that. This is a rich and delicious pastry dough. An added bonus - it's also EASY :-) Ingredients:
for filling |
2 pints of blueberries |
1/3 cup sugar |
1/4 cup flour |
1 teaspoon cinnamon |
zest of one lemon |
rich cream cheese dough |
1⁄2 cup (4 ounces) chilled cream cheese, cut into 6 pieces |
1⁄2 cup (1 stick) chilled unsalted butter, cut into 8 pieces |
1 cup unbleached all-purpose flour, plus extra for shaping |
1⁄4 cup sugar |
1⁄8 teaspoon salt |
large egg yolk, lightly beaten for brushing rim of the crust |
häagen-dazs vanilla ice cream, to serve |
Directions:
1. Makes 1 large free-form tart crust or 4 small tart crusts.
2. Line a baking sheet with parchment paper.
3. Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor. Process until the dough just comes together. It will be a little sticky. Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
4. Preheat oven to 400 degrees. Line a round baking sheet/pizza pan with parchment paper and set aside.
5. On a floured surface, roll pastry out to about a 12 inch round. Place on parchment lined baking sheet.
6. In a large bowl, combine blueberries with sugar, lemon zest, flour and cinnamon. Mound berry mixture in center of the pastry. Fold edges over of pastry over berries, pleating to make a circle. Brush with egg (and sprinkle with sugar, if desired).
7. Bake for about 20-30 minutes, or until crust is golden and the berries begin to release their juice. Let cool for 5 - 10 minutes. Serve with vanilla ice cream.
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